Recipes

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

British cherries at this time of year are absolutely delectable, so sweet and juicy... hands down my favourite fruit! I’m working them into all manner of savoury dishes and salads - such as this recent recipe for Great British Chefs - as well as sweet ones. This salad has fast become a summer favourite.

Once you’ve tried roasting broccoli you won’t want to cook it any other way..! It holds onto a spice paste or marinade wonderfully, and chars so well too. It becomes deep and robust in flavour, almost meaty even! The key is to have the oven as hot as possible, or the grill on its highest setting, so it chars quickly yet retains bite.

In terms of flavour and usage imagine these to be an English answer to olives or pickled guindilla peppers..! They have a slightly sour brine-y flavour, which is spiked with dill, garlic & fennel. They retain their crunch, yet don’t taste raw. And they go perfectly with an ice-cold drink before dinner.

My friend Alissa and I served this Russian inspired salad at our recent supper-club collaboration. We hosted a two-night pop-up under the railway arches at the Hackney distillery, Our London. It’s a beautiful space and the evenings were balmy. Alissa dressed the tables exquisitely, with candles, fairy lights, and linen.

This recipe is unapologetically simple, yet rich, sweet, and deeply flavoursome. It’s perfect at this time of year when glorious courgettes are in abundance (at my local farmer’s market they are currently ten for a pound!).

Dukka is miraculous. There’s nothing it doesn’t take to the next level of deliciousness… I love it on eggs cooked any way, and on simple sautéed greens with a squeeze of lemon and a drizzle of olive oil. I find it so versatile, don’t be too selective as to what you sprinkle this on…